Pistachio Muffins
Soft, fluffy pistachio muffins with a rich nutty flavor. Simple ingredients. Bakery-style results.
Servings: 12 muffins
Calories: 180kcal
Cost: $8
Ingredients
Dry Ingredients
- 2 cups 250 g all-purpose flour
- ¾ cup 150 g granulated sugar
- 2 teaspoons baking powder
- ¼ teaspoon baking soda
- ½ teaspoon salt
Wet Ingredients
- ½ cup 113 g unsalted butter, melted and cooled or ½ cup (120 ml) neutral oil
- 2 large eggs room temperature
- ¾ cup 180 ml milk or plain yogurt
- 1 teaspoon vanilla extract
- ¼ cup 60 g pistachio paste or finely ground pistachios
Mix-ins
- ¾ cup 110 g pistachios, shelled, unsalted, chopped
Instructions
- Preheat oven to 375°F (190°C) and line a 12-cup muffin tin.
- Whisk flour, sugar, baking powder, baking soda, and salt in a bowl.
- In another bowl, whisk eggs, butter or oil, milk or yogurt, vanilla, and pistachio paste.
- Fold wet ingredients into dry until just combined. Gently fold in pistachios.
- Divide batter evenly, filling liners about ¾ full.
- Bake 18–22 minutes, until golden and a toothpick comes out clean. Cool slightly before serving.
Notes
These muffins are best enjoyed fresh out of the oven but can be stored in an airtight container for a few days.